Nov 082016
 

The Authentic German Sauerbraten is a traditional German pot roast using beef. The meat will be marinated for some days, and you serve it usually with potato dumplings, Spaetzle, mashed potatoes and red cabbage. The German ribbon egg noodles is a great side dish as well. We think  any pasta is good that connects well with gravy. Sauerbraten can be made with many different kinds of roasting meat. Tougher, less expensive cuts of meat are used—typically a rump roast or bottom round of beef. In the German Rhineland they add raisins, in the South it is without any berries. Happy Cooking!

authentic german sauerbraten

Ingredients Authentic German Sauerbraten

1kg beef (cut from the bottom round or rump)

For the Marinade:
1/2 l red wine
0.2 l vinegar
2 tbsp mustard seeds
2 small onions
5 cloves
2 bay leaves
2 cups of mixed celery and the leaves
1 tbsp parsley root, cut
1 leek
salt, pepper to taste

For the Gravy and Side Dishes
1/4 l vegetable broth (instant)
2 tbsp potato starch, tapioca, Maizena or flour
150 g white mushrooms
1 small onion
1 tbsp butter
250 g Spaetzle - Make spaetzle from scratch Recipe -

Bavaria Sausage offers a convenient Sauerbraten Kit - they ship is nationwide - click on the image

bavaria sausage sauerbraten kit

Cooking Instructions German Authentic Sauerbraten

1. Make the marinade:
- mix red wine, vinegar, cloves, mustard seeds, and bay leave.
- bring it to a boil and let it simmer for 10 minutes.
- let it cool off.
- add all chopped vegetable and chopped onions.
- marinate the beef for 48 hours, turn it now and then.
- remove beef from marinade, drain through a sieve. Keep marinade.

sauerbraten marinade

2. Roast the beef:
- wash the meet and pat dry.
- heat clarified butter and brown beef briskly on high temperature. Add some marinade, reduce temperature.
- cover with a lid, let it cook for 90 min, pour frequently some marinade over the beef (entire amount: 1/4 liter).
- remove beef from pan, wrap it in aluminum foil, keep warm.
- mix gravy with broth.
- Mix starch with cold water, add it to the broth, spice with salt, pepper and a dash of sugar.
- You also can add some tomato paste or red wine.

Side Dishes
- wash mushrooms, remove stems, cut them in half.
- chop onions fine, saute them in butter, then add mushrooms, saute them until soft.
- Boil the Spaetzle in hot and salted water for 8-10 minutes or per instructions.
- Drain Spaetzle, melt some butter in  pot, add Spaetzle and toss in butter, sprinkle with some chopped parsley.

And always after a good meal...

underberg usa

Available on Amazon

   

FaceBook Comments

comments

 November 8, 2016  Posted by at 9:44 am German Beef Recipes, Sauerbraten, Traditional German Food Tagged with: , , , , ,

Sorry, the comment form is closed at this time.